Sometimes, you just gotta have some banana bread in your life.This has got to be the best banana bread I have made yet. The caramelized banana slices on top along with some chocolate chips take this banana bread to a whole ‘nother level.
After a little bit of tweaking with cooking times and ingredients, I’m happy to share how I made this pretty, little thing. I wasn’t even aware that it was National Banana Bread Day yesterday nor such a thing existed. Who cares if it’s a made-up holiday haha; this is definitely something I can get on board with since banana bread rules.
Here’s how I did it.
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3/4 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup brown sugar
- 1/4 cup butter, softened
- 2 large eggs, room temperature
- 1 1/2 cup mashed overripe bananas (2 large or 4 medium)
- 1/2 cup Greek yogurt
- 1 tsp vanilla extract
- 1/2 to 3/4 cup chocolate chips
- extra banana slices to put on top (optional)
Make sure you use overripe bananas; the riper (and blacker) they are, the better. To quickly ripen the bananas I got, I baked them in a preheated 250°F oven for 20 minutes. Take out the butter and eggs from the fridge and set them aside. Preheat oven to 350°F. Cream the softened butter and sugar (this just means whisking them together until you achieve a creamy consistency; it’s important to make sure the butter is softened.) Add the eggs one at a time and mix thoroughly.Add the mashed bananas, yogurt, and vanilla. Blend well.Sift the flour, baking soda, cinnamon, and salt. Add the dry ingredients into the wet ingredients until combined. Fold in the chocolate chips. Mix well, but don’t overmix.Lightly spray a 9×5 loaf pan with oil. Pour the mixture onto the pan, spreading it evenly. Add the banana slices on top along with some extra chocolate chips. Sprinkle some granulated sugar evenly over the banana slices. Bake for about 60-70 minutes, or until a knife speared through comes out clean. Take it out of the oven and let it cool for a bit. Transfer the banana bread on a wire rack and let it cool for about 15 minutes. Enjoy a slice or two! To ensure freshness, wrap the bread in Saran wrap (cling film).